These vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring — very fitting, as the holiday has connotations of renewal and rebirth. Though there's flexibility in what may be served for the meal itself, there are also many restrictions. Ashkenazic Jews avoid, aside from bread-related products, many other grains and legumes. Sephardic Jews avoid leavened wheat products, but can use rice and other grains, as well as legumes.
The biggest challenge for vegans is how to create eggless versions of egg-y classics like matzo balls — no worries, the recipes below include vegan matzo balls (with a gluten-free variation) that are awesome. Both traditions have lately embraced the use of quinoa during Passover week, and since Passover once had a strong seasonal festival aspect, spring's bountiful produce is most welcome.
Vegan Passover Seder Recipes
A rich, savory mock chopped liver made from mushrooms, cashews, and onions — a classic Seder appetizer with no eggs required.
The traditional Ashkenazic haroset, a sweet mixture of apples, nuts, and wine that symbolizes the mortar used by enslaved Jews in Egypt.
A Sephardic take on haroset, made with dates and dried fruits for a deeply sweet, brick-colored spread.
A comforting spring vegetable soup with fluffy, eggless matzo balls — the vegan answer to a Seder classic.
A Sephardic-style vegan matzo ball soup with warm, fragrant spices.
Layers of spinach, leek, and potato baked with matzo for a comforting Passover gratin.
A Sephardic-style matzo mina layered with eggplant, a hearty Passover main.
A light, fluffy quinoa pilaf that's Passover-friendly and full of spring flavor.
A naturally sweet carrot and apple pudding, a Passover-friendly side or dessert.
Simple sautéed carrots with toasted almonds, a quick and colorful Seder side.
A rich, crunchy chocolate matzo brittle studded with toasted nuts and dried fruit — a great way to use leftover matzo.
A juicy pineapple crumble made Passover-friendly, with a crisp, nutty topping.
The classic Passover breakfast of fried matzo and vegan egg, made dairy- and egg-free.
Rounding out the menu: Serve plenty of matzo throughout the meal. Though this is an abundant menu, you may also wish to add a seasonal green salad and a simply prepared green vegetable such as asparagus or broccoli.
The Seder Plate, Vegan Version
During the course of the Seder and the meal that follows the reading of the Haggadah, a plate of matzos is served, as is plenty of Passover wine. Central to the table is the Seder plate, a round dish with designated spots for placement of the symbolic foods to be sampled during the reading of the Haggadah. The foods are not eaten from this plate, but everyone gets a sampling of the foods to be tasted from separate platters.
Karpas: A mild green vegetable or herb, such as celery or parsley. This symbolizes the new growth of spring. A small leaf of romaine lettuce or other mild green might be used. It's sometimes dipped into salt water or vinegar as a reminder of the tears shed by enslaved Jews.
Maror: A bitter herb, usually horseradish for Ashkenazic Jews or a bitter green such as escarole or endive for Sephardic Jews. This represents the bitterness of slavery suffered by the Jews in Egypt.
Haroset: This mixture of nuts, wine, and apples, as Ashkenazic Jews make it, or nuts, wine, and dried fruits, as Sephardic Jews make it, has a brick-like color to symbolize the bricks used by the Jewish slaves to build Pharaoh's cities.
Hazeret: Another bitter herb or green, such as watercress or chicory. Some believe that two bitter herbs should be tasted, though this component of the Seder plate is optional. Two components of the Seder plate that vegans obviously skip or replace: zoreah, the shank bone, and beytzah, a hard-boiled egg. To fill all the spots in the vegan Passover plate, the former is sometimes replaced with a roasted beet, and the latter, a boiled potato (more for its shape than any symbolic similarity).
Here are more tips for keeping the Holidays and Special Occasions healthy! For lots more features on healthy lifestyle, please explore VegKitchen's Healthy Vegan Kitchen page.
Josh says
Wow I am going to try to bring those my grandma but I doubt it she will be willing to change a 80 years tradition 🙂
AnaVar says
Great tips, thanks for sharing.
Ana
Randi says
Hard to get past the traditional menu for my family and friends who are not vegetarian or vegan. I may try an alternative seder on the third night.
Ilene says
Thanks for the great recipes.
I made the Spring Vegetable soup and the Quinoa Pilaf last night for Seder. Yum! My hubby liked the soup too - haven't got him to try quinoa yet. 🙂
Nava says
Thanks for your comments, everyone! Glad you enjoyed this Passover fare and hope you all had a nice holiday.
Kim says
You can also try a Pascal Yam on the seder plate! 😉
Nava says
LOL, I love that, Kim ...
Marlene says
I can't wait to make these recipes... Thank you for these delicious recipes.
Nava says
You're most welcome, Marlene! Happy holiday and hope you enjoy the recipes.
Cava says
Thanks for the tips! I did a variation on the spinach/leek/potato gratin and it came out amazing! THANK YOU! Mazel! 😉
Amy says
Thanks for sharing. Everything looks great.
Nat Wenger says
Last year I made an entirely vegan Ashkenazi Passover for 36 people, only two of whom were vegan. It's not too difficult. Just be clever!
naomi herz says
Will definitely be on my Passover dinner list.Is looking good and Healthy
Sa says
Much better than typical Passover food, which is always 50 shades of brown.
Sharon says
Cava,
I\'m curious what your variation was on the spinach leek potato gratin if you don\'t mind sharing. Thanks so much!!
Nava says
Sharon, do you mean this recipe: http://www.vegkitchen.com/recipes/special-occasions-and-entertaining/passover-ashkenazic-style-seder/spinach-leek-and-potato-matzo-gratin/ — I'm not sure I understand your question!
Sharon says
I'm sorry Cava.... My question was meant for Nava. Thank you for replying though. Nava, do you mind sharing your variation that you said was amazing?
Sharon
Leona says
This is the first year I'm making a vegan Seder so really appreciate your recipes and menu ideas. Very helpful - thank you!!
Nava says
Hi Sharon — I'm still not clear which recipe you're referring to, as this is the landing page for the Passover recipes. Could you clarify, and I'll respond. Thanks!
Rachel says
I'm still looking for the perfect Passover main course - Ashkenazi or Sephardi -- not too complicated since we're a large group, a meat substitute that will satisfy all those who expect a roast chicken or brisket. Not too starchy, like the mina that has lots of potatoes, though it looks delish. Help!!
brenda borenstein says
Anything for freeze ahead
Johanna Bronsztein says
I will go now and do them .I am turning into a vegan and just today I found this vegan Passover page thank you ,cannot wait to do it.
JoAnn says
Nava, I LOVE your recipes, and that so many are also GF! Your recipes are delicious and your pictures are so beautiful. I'd like to let you know that I have created a (vegan) Haggadah inspired by the concept of Holistic Non-violence, as put forth by Tribe of Heart Filmmakers. It is free to use and download in a PDF format, on my special Passover page: http://joannfarb.weebly.com/passover.html